[Sashimi Grade] Atlantic Salmon Fillet — Skin Off

Atlantic salmon farmed in the cold water off Tasmania, trimmed into a clean skin-off fillet and vacuum sealed. The vacuum is the part that matters: with the air pulled off the flesh, the surface does not dry or oxidise, so the colour stays bright and the fillet arrives in the condition it was cut in.

Skin off is the cut to buy when the fish is going to be eaten raw or cooked gently. There is no skin to render and nothing to trim at the board, so the whole piece is usable. Atlantic salmon carries its fat in fine seams running through the muscle rather than in one layer, which is why it stays soft under heat instead of going dry and stringy, and why it slices cleanly for sashimi without falling apart.

Why Choose It?

• Sashimi grade: handled and held cold the whole way, so it can be served raw.
• Skin off: trimmed ready to slice, with no skin or scales to deal with.
• Vacuum sealed: air kept off the flesh, which is what stops the surface drying out.
• Fat through the muscle: the fine marbling is why it stays moist raw or cooked.
• Tasmanian farmed: grown in cold southern water, which gives the flesh its firmness.

Cooking Methods:

• Sashimi: chill it firm first, then slice across the grain in one long stroke rather than sawing.
• Sushi and rice bowls: cut into cubes or thin slices over warm rice, with soy and wasabi on the side.
• Pan seared: hot pan, a minute or so each side, out while the centre is still translucent.
• Roasted: a moderate oven until the flesh just begins to flake apart when pressed.
• Cured: salt and sugar for a day in the fridge, rinsed and sliced thin for gravlax.

The One Rule:
Stop cooking it too early, not too late. Salmon keeps cooking on its own heat after it leaves the pan, so the piece that looks perfect in the pan is dry on the plate. Take it off while the middle still looks underdone.

Storage:
Keep it at 0–4°C and use it within a day of opening the vacuum seal. If it comes frozen, thaw it in the fridge overnight rather than in water, and never refreeze it once thawed.
Raw fish is not for everyone: if you are pregnant, elderly, very young or immunocompromised, cook it right through instead.

Allergen:
Fish.

Good enough to eat raw, which tells you how it will cook. Order now.